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Topic: Pease Pudding (Read 11760 times)

http://en.wikipedia.org/wiki/Pease_pudding - Pease Pudding ( or pease porridge in the nursery rhymes ) Seems to be extremely localised to the north east of england. Sold in almost every butchers shop, or delicatessan in the north east, and ideal for eating with ham or gammon, or sausages or.... Er, anyway, I now live 100 miles south of where I was born, and its unknown. I've tried explaining it in shops and gotten nothing but a raised eyebrow.

I'm wondering if it is popular anywhere else, geographically, or if its one of those weird north east england things. Did it travel to foreign climes?( And if so why not yorkshire!)

I've always enjoyed reciting nursery rhymes, and often wondered about Pease Porridge . Thank you for the link*!

What I remember of the rhyme : Pease porridge hot, pease porridge cold, pease porridge in the pot 9 days old.

I have a couple of questions: Why would it be in the pot 9 days? Does it get refrigerated?

*It sounds almost like what I make during the wintertime - Split Pea Soup - except, instead of dried green split peas, yellow split peas are used. I grew up in the northeastern part of the USA. My Mother would make Split Pea Soup maybe once a year. I now live in Kentucky, USA, and I've never heard of any of my friends or co-workers making split pea soup.

My dad's parents are Geordies who moved down to Somerset in the late 70s. We still have a big dish of pease pudding on all special occasions. I must admit that I'm not a big fan (the texture really bothers me), but it is popular among the rest of the family.

I've never seen it in any shops down here though, and my southerner friends have never had it. One of my friends actually refused to believe that it was a real thing!

I have a couple of questions: Why would it be in the pot 9 days? Does it get refrigerated?

I'm not sure exactly why it's "nine days", but I know it keeps pretty well. My grandmother used to make a large pot of it on Christmas Eve, and they'd still be eating it by New Year's. It is refrigerated, and you can reheat it.

I know it's been a while since anyone replied to this topic, but wanted to add my .02. Pease puddin' is also a delicacy in Newfoundland Canada, DH is a Newfie and made Pease with saltfish for Thanksgiving dinner this year. It's an acquired taste that's for sure!

If you have a slow cooker then pease pudding is really easy to make. I cook my corned beef on a bed of dried split peas or yellow peas. After the meat is done, I reduce the amount of liquid and then let it cool. Mash the pease add butter or cream and let it set in the fridge. Voila pease pudding.